Chicken Piccata

Name: Chicken Piccata
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 473 milliliters all purpose flour, for dredging; 59 milliliters brined capers, rinsed; 118 milliliters chicken stock; 79 milliliters fresh parsley, chopped; 79 milliliters fresh lemon juice; 5 Tbsps extra-virgin olive oil; 4 servings Sea salt and freshly ground black pepper; 2 skinless and boneless chicken breasts, butterflied and then cut in half; 6 Tbsps unsalted butter

Chicken Piccata might be a good recipe to expand your main course recipe box. This recipe makes 4 servings with 617 calories, 20g of protein, and 37g of fat each. This recipe covers 22% of your daily requirements of vitamins and minerals. If you have butter, sea salt and pepper, lemon juice, and a few other ingredients on hand, you can make it. 31 person have tried and liked this recipe. From preparation to the plate, this recipe takes about 40 minutes.

Instructions

Watch how to make this recipe.

Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.

Ingredients you will need

Salt And Pepper

Whole Chicken

All Purpose Flour

Shake

In a large 10 or 12-inch skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes.

Ingredients you will need

Olive Oil

Whole Chicken

Butter

Cooking Oil

Equipment you will use

Frying Pan

Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner.

Ingredients you will need

Olive Oil

Whole Chicken

Butter

Cooking Oil

Remove pan from heat and add chicken to the plate.

Ingredients you will need

Whole Chicken

Equipment you will use

Frying Pan

Reduce heat to medium low and add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes.

Ingredients you will need

Lemon Juice

Seasoning

Whole Chicken

Capers

Stock

Equipment you will use

Stove

Frying Pan

Remove chicken to platter.

Ingredients you will need

Whole Chicken

Add remaining 2 tablespoons butter to sauce and whisk vigorously.

Ingredients you will need

Butter

Sauce

Equipment you will use

Whisk

Pour sauce over chicken and garnish with parsley.

Ingredients you will need

Whole Chicken

Parsley

Sauce

Equipment

Frying Pan

Stove

Whisk

Ingredients

Servings:

473milliliters

all purpose flour, for dredging 59milliliters

brined capers, rinsed 118milliliters

chicken stock 79milliliters

fresh parsley, chopped 79milliliters

fresh lemon juice 5Tbsps

extra-virgin olive oil 4servings

Sea salt and freshly ground black pepper 2

skinless and boneless chicken breasts, butterflied and then cut in half 6Tbsps

unsalted butter

Recommended wine: Sauvignon Blanc, Gruener Veltliner

Chicken Piccata works really well with Sauvignon Blanc and Gruener Veltliner. Both Grüner Veltliner and Sauvignon Blanc have citrus and herbal flavors that complement chicken piccata's lemon and parsley. The Vina Leyda Sauvignon Blanc with a 4.6 out of 5 star rating seems like a good match. It costs about 21 dollars per bottle.

Vina Leyda Sauvignon Blanc

Showcasing expressive minerality, the 2013 Sauvignon Blanc is marked by a powerful aromatic intensity and a wide aromatic spectrum, with herbal, citric and tropical notes. It is fresh on the palate, offering a crisp, tangy acidity and a juicy, citric finish. Pair with crab cakes, chicken tarragon or mussels.